When you have a dozen leftover white chocolate strawberry “ghosts” from your spooky Halloween dinner party, que faire? For me, on a cold rainy gray day, the answer was obvious: white chocolate strawberry scones, warm-out-of-the-oven, bright, delicious nuggets of perfection that would brighten my day and lift my Halloweengria hangover.
The recipe follows, but the success of this late morning breakfast-in-bed treat taught me how well desserts can be repurposed. And this kind of thinking leads to boundless possibilities of creative and delicious weekend breakfasts.
- 8 tablespoons unsalted butter (1 stick)
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 2 eggs (1 for the dough, 1 for an egg wash)
- A dozen white chocolate covered strawberries OR 1 cup of white chocolate chips and 12 strawberries
Preheat oven to 375 and line a baking sheet with parchment paper.
Slice butter into edamame-sized pieces, then stick it in the freezer.
Dice strawberries and set aside.
In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
Add the cream and egg and mix with a fork until a shaggy dough forms. Fold in the strawberry chunks and knead a few times if necessary, but DO NOT OVERWORK THE DOUGH.
Lay parchment paper on your cookie tray before adding the scone dough
Pat the dough into an inch-thick circle.
Beat remaining egg and gently brush over the dough.
Cut into eight equal wedges, then gently separate the individual scones, leaving an inch of space between them.
Bake for 30 minutes, or until golden and firm.
25 minutes prep time, 1 hour total. Makes 8 scones.
Adapted from Sugar Mountain Treats.